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Rice Cakes

Name: Rice Cakes
Yield: 1 servings
Ingredients: One cup cold boiled rice; one pint flour; one teaspoonful salt; two eggs beaten very light; milk to make a tolerably thick batter

From The household (of the Detroit free press), 1886

Serves 1

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1076Calories

41 gProtein

196 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1076 kcal

Protein41 g

Carbohydrates196 g

Fiber0 g

Sugars1.6 g

Total Fat14 g

Saturated Fat3.6 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol375 mg

Sodium2490 mg

Potassium517 mg

Calcium136 mg

Iron16 mg

Magnesium82 mg

Phosphorus494 mg

Zinc3.2 mg

Copper0.5 mg

Manganese1.9 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A168 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B121 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)17 mg

Folate448 mcg

Choline298 mg

Caffeine0 mg

Water123 g

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 343. The excerpt below is the record exactly as published.

RICE CAKES. One cup cold boiled rice, one pint flour, one teaspoonful salt, two eggs beaten very light, milk to make a tolerably thick batter

Cook this with the app: pantry check, scaling, and the assistant.